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Chocolate, Peanut Butter Apple Pie

2 ½ lbs. Granny Smith apples, sliced thin
1 ½ T. lemon juice
¾ c. brown sugar
¼ c. white sugar
1 T. cinnamon
1 c. walnuts, chopped
1 c. peanut butter/chocolate chips
1 T. cinnamon sugar
1 T. instant tapioca
2 ready made 9 in. pie crusts
1 (9 in.) pie pan

Bake at 420 degrees for 45-50 mins. until pie is bubbly.

Press one pie shell into pan. Poke shell with fork to vent. In large bowl, add lemon juice to apples to coat. In same bowl, mix remaining ingredients into apples. Add apple mixture to pie pan. Top with second pie shell, crimping pie shells together over apple mixture. Slice top shell in several small placed to vent. Brush with melted butter and sprinkle with cinnamon sugar the last 5 mins. of baking. Let pie slightly cook, but serve warm.

Shirley Smits
RIxeyville




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